Tarte flambée with leek, pear and bacon

Ingredients for 1 servings:

• 1 portion of dough (tarte flambée dough from the refrigerated section), approx. 260 g
• 100 g crème légère or crème fraîche
• 1 pear(s), solid
• 125 g bacon cut into strips
• 1 stalk leek, the white part
• some pepper, freshly ground
• some radicchio, if desired
• some balsamic vinegar, if desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Roll out the tarte flambée dough on a baking sheet according to the package instructions and spread with the crème légère. Depending on the size, quarter or eighth the pear, remove the core and cut crosswise into thin slices. Arrange the pear slices on the dough. Wash and trim a small leek, halve it and cut the white part crosswise into thin slices. Arrange it on the pears, sprinkle with bacon and grind a little pepper over it. Bake in a preheated oven at 225°C (top/bottom heat) for approx. 15-20 minutes until the bacon is crispy and the dough is lightly browned. Strips of radicchio, preferably marinated in a little balsamic vinegar, go well with it. Either add it to the hot tarte flambée or serve it on the side.